Roasted Acorn Squash with Cider Vinaigrette

Heat oven to 400 degrees F. On a rimmed baking sheet, toss the squash with 2 tablespoons oil and 3/4 teaspoon salt. Roast until golden brown and tender, 20 to 25 minutes. Meanwhile, bring the cider to a boil in a small saucepan. Reduce heat and simmer until liquid has reduced to 1/4 cup, 12 to 15 minutes. In a medium bowl, whisk together the reduced cider, vinegar, mustard, remaining 2 tablespoons oil, and 1/4 teaspoon each salt and pepper. Stir in the parsley. Transfer the squash to a platter and drizzle with the vinaigrette just before serving.